Yield: about 1/2 cup
Use this oil in the recipe for Summer Scallops with Corn Soup.
Combine all ingredients and blend until oil turns a vibrant green color, about 3 minutes. You can strain the oil through a fine-mesh strainer if you’d like or leave it with some texture.
Recipe by, PCC Cooks instructor
Source: Demonstrated at the 2011 Taste PCC event